This is an old recipe from way back when agave was a new and interesting sweetener. It's still an interesting sweetener, and so versatile! However, these days I am most likely to make black bean brownies with maple or golden syrup. Here's a new improved recipe for brownies that are extra fudgy, thick and not gummy. You'll need a food processor for these.
Black Cocoa Powder in Black Bean Brownies
This new version of the recipe makes very dark and fudgy gluten-free brownies. If you happen to have some black cocoa powder, you can incorporate it in with the Dutch process. I typically swap out a third of the amount of Dutch with black cocoa when I want brownies to be extra dark.
Sweetness Level
These brownies are not super sweet, and if you substitute maple syrup in place of the agave (which a lot of people do), they'll be even less sweet. The chocolate chips in the batter add extra sweetness too, so I don't recommend leaving them out. But overall, agave, maple or any other syrup should work.
Salt in Black Bean Brownies
Salt is something to be careful with here as well. Using regular black beans means you don't need much added salt because the drained canned black beans and baking powder add enough salty flavor. If you are watching salt, you could get away with just leaving it out completely, but ⅛ teaspoon is just enough to bump up the flavor. I've yet to test these with low sodium black beans, but I think they'd be even better and less bean-y tasting with low sodium or even salt free. If using salt-free black beans, you'll definitely want to add at least ⅛ teaspoon of salt.
Lastly, you will need a food processor for this recipe. If you have some plastic wrap around, lay a piece of plastic wrap over the processor bowl before screwing on the top. It will make clean-up so much easier! I saw that tip in Cook's Illustrated years ago and it's probably one of my favorites of all time because I don't enjoy cleaning the top of my food processor.
Recipe
Fudgy Black Bean Brownies
Ingredients
- 1 can black beans, drained and rinsed (15.5 oz can)**
- ⅓ cup granulated sugar (68 grams)
- ⅓ cup brown sugar, tightly packed (70 gram)s
- ½ cup Dutch process cocoa powder (48 grams)
- 1 teaspoon baking powder
- ⅛ teaspoon salt**
- ½ teaspoon espresso powder, optional
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons neutral oil or olive oil
- 4 tablespoons agave syrup (85 grams)
- ⅓ cup mini chocolate chips plus more for the top
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch square metal pan with parchment paper or foil. If using foil, grease bottom only.
- Process beans, sugar, cocoa powder, baking powder, salt and espresso powder until mixture comes together as a rough paste. Add the vanilla, eggs, oil and syrup. Process until smooth. Stir in ⅓ cup of chocolate chips.
- Pour batter into the pan and sprinkle more mini chips over the top.
- Bake for about 30 to 32 minutes or until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Haley says
I made these, and they are awesome! Despite only having two ounces of chocolate in them, they are extremely chocolately and rich. I think the coffee adds some of that flavor.
Don't be scared of these brownies! You'll probably love the
jennywenny says
I made something similar the other day, from bittersweet, and it was rather odd tasting, but a very healthy chocolate fix, so maybe I'll try these and see if they are a little better...
http://bittersweetblog.wordpress.com/2008/12/30/a-matter-of-luck/
e says
I made HS recipe for Amazing Black Bean Brownies recently. The egg mixture that I swirled on top in the last step never sunk in to the batter, so my brownies had a slimy white-ish top. They still tasted good, but I think if I make them again I'll add all the egg mixture to the batter and stir it in completely, eliminating the last step and the weird white layer on top.
Muffy says
Agave---baby that is what tequila comes from!
I have an agave and 2 silver thorns (agave-like plants) in my front yard. The down side is, once they bloom and sprout their stalk, they die and will have to be dug up.
More agave trivia: Just before the stalk reaches maturity, you can dig up the plant and roast the root ball. At least, that it what I am told the ancient Sonoran residents did.
amanda says
Trader Joe's has the best price on agave - I think I paid $3 for a bottle!
Jessica "Su Good Sweets" says
I clipped this recipe for my brother's girlfriend, who is gluten-intolerant. After reading your description though, I'm worried they won't impress her. Darn, and I just bought unsweetened chocolate today for the recipe. I've also been eying this chocolate chip cookie recipe (http://www.gourmet.com/recipes/diaryofafoodie/2007/01/chocchipcookies). The author is adamant about using shortening, since butter will make the cookies spread. That's the only thing keeping me from trying the recipe (I'm a butter girl all the way). I also made really rich bean brownies (http://www.sugoodsweets.com/blog/2006/09/bean-brownies/). The concept seems popular nowadays.
Randi says
I like agave nectar. I havent baked with it though. I use it in my oatmeal and smoothies. I get it a lot cheaper on amazon( I buy 6 bottles at a time).
Katrina says
runjess,
I haven't told my kids about the beans and probably won't, they probably won't eat the brownies anymore. But I will enjoy telling others!
runjess says
I've been wanting to try this recipe. I'm very curious, plus I want to give these brownies to people and be all, "Guess what you just ate!?"
snooky doodle says
Interesting!! I couldn t believe there were black beans in those. They re healtier than the usual brownies too 🙂
Katrina says
Go Nick, Go Nick! Can't wait to see (at least let Anna and I know) how it goes! That's exactly what bummed me out--these have a lot of fat, where mine don't, but these don't use refined sugar and no flour! I'll be waiting, Nick. Will there be peanut butter in yours? 😉
Mine are in the oven--these that Anna posted. Seemed like a lot of different steps, bowls, etc., so they better be good! 😉
Sue says
Oh my gosh! How did I miss that they're flourless? That's GREAT!
Nick says
Oooh, along with Katrina's version, these are a must try. Ever since the fad of adding black beans to a store-bought brownie mix started I've been waiting for some good homemade recipes. I love that these are flourless and Katrina's version is low-fat but you can simply add no oil to hers and they should turn out well. I think I may combine the two and try to make a flourless nonfat brownie! I may get a Nobel Prize for this one...
Heather - Ghost Baker says
How funny! I just posted about this same thing today. Unfortunately my experience didn't work out, but that was due to my own fatal mistake! However, I could tell that they would have been really great otherwise. I wound up making a different brownie, using some of the things that I liked in the black bean brownie, and it turned out awesome. I'm not sure I'll be able to muster the courage to go back to the black beans any time soon. 🙂
Sue says
These sound interesting! Here you are going healthier and my husband just found some old Guinness in the basement. He's a beer snob and was busy pouring it down the drain when I said "Wait! Save at least one so I can try Guiness Cake!" He is very doubtful that it will be any good. This is the same man who didn't want me to add cranberries and walnuts to a recent loaf of bread and every time he eats a slice he raves about it. I think he has a pleasant surprise coming his way with the Guinness Cake even if the beer is old.
Katrina says
Also, do you think the marbling of some of the egg/agave was necessary?
Katrina says
Hey, just wondering, even though I'm still going to use agave, if you think these would still work fine if you just used sugar instead?
VeggieGirl says
I love agave nectar!! And black beans 😀
Katrina says
Ooh, now I'm excited to get to work on them. Went and bought the beans! Baby is sleeping....hmmm. I hear the kitchen calling.
They look great!
JenJen says
That is wild. I will have to try it out! Thanks for the recipe!
Jen
J says
Wow, I hope that I'm as brave as you one day. I tried a recipe for black bean brownies when I was doing South Beach last year. The garbage can got that batch.
I'll try to muster up the courage to try this. Who knows? Maybe the agave syrup will be the difference. For sure though, I'd try your half batch recipe rather than the full amount.
Now, just to get my courage up.